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How To Make Vietnamese Sweet Coconut Sauce (Nước Cốt Dừa)

Nước Cốt Dừa is the creamy, sweet coconut sauce that elevates Vietnamese desserts. Made by gently simmering coconut milk with sugar, a pinch of salt for balance, and a touch of starch to thicken, it’s the secret to the rich, velvety finish in many beloved treats.

Cook Time
mins
Course: Condiments
Cuisine: Vietnamese

Ingredients

For a Small Can of Coconut Milk
  • 1 small can coconut milk (full fat) (160ml/5.4 fl oz)
  • 1 tbsp granulated sugar
  • ¼ tsp salt
  • 1 tbsp tapioca starch/cornstarch (for the slurry)
  • 1 tbsp water (for the slurry)
  • Pandan leaves (optional)
For a Large Can of Coconut Milk
  • 1 big can coconut milk (full fat) (400ml/13.5 fl oz)
  • 2½ tbsp granulated sugar
  • ½ tsp salt
  • 2 tbsp tapioca starch/cornstarch (for the slurry)
  • 2 tbsp water (for the slurry)
  • Pandan leaves

Instructions

    Cup of Yum
  1. In a pot, heat the coconut milk with the sugar, salt, and pandan leaves, stirring until fully combined.
  2. Gradually add the tapioca starch slurry, stirring continuously over medium-low heat until the sauce thickens and begins to simmer.
  3. Remove the pot from the heat. Your coconut milk sauce is ready to serve!